Many wine-growing regions have their specialty grape varieties, Alto Adige and Trentino have them with the Lagrein. This variety was first mentioned in 1318, but curiously enough as a white wine variety whose wines were distributed to the poor or the church. It actually only found its way into the annals as a red wine variety 300 years later, in 1526. To date, their sphere of influence remains primarily limited to the two regions mentioned. The Lagrein does not place great demands on the subsoil, but it does need warm locations to ripen healthily and completely. With high yields, it tends to produce neutral and rather one-dimensional wines. With good work in the vineyard and cellar and rigorous yield restrictions, interesting wines can be made from the variety, as a large number of producers have now been able to prove. The very best wines can even be aged in barriques and are made there. A light to medium-weight rosé is also made in the Etschtal from Lagrein, which is generally referred to here as “Kretzer”. Around 480 hectares are planted with Lagrein in Alto Adige and Trentino, but winemakers in California and Australia are now also interested in this variety.
This grape variety is also known by the name of:
Blauer Lagrain, Burgundi Lagrein, Lagrino, Lagroin, Lagrain
